As I mentioned yesterday, we might have picked some apples this past weekend.
Which means I might have spent the day yesterday up to my elbows (eyeballs) in apples. Seriously – there were a lot of apples.
And I’m not one to let things go to waste, so even the big bushel bag of Braeburns that weren’t all completely edible (bruised, beaten and battered would all be good descriptors) were able to lend themselves to the twelve pounds of apples that I used to make 12 cups of apple juice.
Which I in turn combined with 12 cups (yes, 12 cups) of sugar to make 10 pints of apple jelly. It’s my husband’s favorite kind of jelly, so it’ll get eaten. Plus, it makes good holiday gifts.
Not to mention the six pounds of apples that were used to make 3 pints of cinnamon applesauce. The baby loves applesauce. I kind of love it, too.
Or the six pounds that were used to make a sinfully rich tarte tatin. Julia Child’s tarte tatin, to be exact. It calls for a stick of butter, in addition to the butter in the pastry. It’s good. Okay, it’s REALLY good.
But my favorite apple application has to be this salad. I ate it with dinner last night, and again tonight, and I don’t think I’ll ever tire of it. It showcases apples beautifully, without being too sweet. The dressing is a simple vinaigrette:
1 Tablespoon apple cider vinegar
1/4 cup apple cider
1 teaspoon dijon mustard
1/2 cup olive or grapeseed oil
salt and pepper to taste
I tossed the greens in the dressing, and topped with 1/2 a diced cameo apple, some toasted pumpkin seeds, and some chevre. DELISH.
That’s all I have to say about that.
Except you really have to try this salad. If you don’t like goat cheese (I realize it can be as divisive as cilantro for some people), you could sub a mild bleu, or even omit it altogether. It’s all about the apples.
Enjoy! And don’t forget to vote!